I was trying to make the scrambled eggs based on the answer found here. I set my stainless-steel pan on the burner and set the burner about halfway between medium and high. After the panned warmed on quite a bit (probably all the way), I put some ghee in the pan. It immediately burned and smoked up my home.
Why does ghee (and probably also other oils) burn when put into a hot pan? What is the remedy for this? According to some of the answers to this question, I should either be putting in the ghee (or oil) into a cold pan or warming it or putting it into the pan once it's slightly warm, but not hot.
I found the "Do you heat the pan first?" question somewhat helpful, but the answers don't really give scientific reasons for their responses. If ghee has a smoke point of 485 F, why would it burn just because it heats up rapidly?
Update: As noted in Cindy's answer, I didn't follow the instructions in the referenced question because I didn't put the ghee/oil in the pan before the pan got hot.
I'm still curious as to whether the ghee burned because the pan temperature was over the ghee's smoke point or because the ghee was heated too quickly by being put into a hot pan.